Rustic Italian Chicken Tacos

with Creamy Parmesan Dressing

For our latest invention, you start with flavourful herbed chicken, add crisp lettuce and a creamy Parmesan dressing and pop the whole thing in soft flour tortillas. It's just like a chicken Caesar salad, but our version is extra filling and you can use your hands to enjoy it. We say it's win-win!

Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar, water (for the onion) and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky. Remove the pan from the heat and set aside.

3

While the onion is cooking, combine the garlic, rustic herb spice blend, plain flour and salt in a medium bowl. Add the chicken and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 the chicken and cook for 4-5 minutes, tossing regularly, until browned and cooked through. Transfer to a plate lined with paper towel to rest. Repeat with the remaining chicken, adding more oil if needed.

4

While the chicken is resting, combine the Parmesan, mayonnaise, Dijon mustard, water (for the dressing) and 2 tsp olive oil in a small bowl. TIP: If you don’t like mustard, add a little at a time and taste as you go. Season to taste with salt and pepper. Mix well and set aside. In a medium bowl, combine the lettuce and 1 tbs of the Parmesan dressing. Toss to coat.

5

Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through.

6

Divide the dressed cos lettuce, tomato and cucumber between tortillas. Top with the chicken and caramelised onions. Spoon over the remaining Parmesan dressing.